| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/2 loaf baguette bread – day old is fine
- 4 pieces chicken breast halves
- Salt and freshly ground black pepper
- All-purpose flour, for dredging
- 1 large egg
- Several sprigs fresh thyme, leaves finely chopped
- 2 to 3 sprigs fresh rosemary, leaves finely chopped
- A handful fresh chives, finely chopped
- 1 1/2 teaspoons poultry seasoning
- Olive oil, for sauteing cutlets
Instructions
- Heat the oven to 400 degrees F.
- Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs.
- While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish.
- Transfer bread crumbs to a plate and season with herbs and poultry seasoning.
- Heat a thin layer of olive oil in a large skillet over medium-high heat.
- Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 509 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 68 g |
| Cholesterol | 245 mg |
| Sodium | 789 mg |
| Serving Size | 1 of 4 servings |
| Calories | 509 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 68 g |
| Cholesterol | 245 mg |
| Sodium | 789 mg |
Reviews
I love this recipe and it makes the house smell so good with the fresh herbs and you definitely need the homemade bread crumbs and so easy to make
I really enjoyed this meal. After 4-5 minutes in the pan, I placed the cutlets in the oven to ensure they were cooked all the way through. Very comforting and very tasty. : I used store bread crumbs and Mrs. Dash seasoning for the poultry seasoning.
Yes, good, and nice comfort food on a cold winter night but no wow factor. I think my issue is that I needed more guidance on the ratio of the breadcrumbs to the herbs/spices. I used store bought plain bread crumbs [about a cup for three cutlets]. Therefore, to be safe, I was conservative on the herbs/spices — “poultry seasoning” plus thyme, plus rosemary? My poultry seasoning already had that and it just seemed like it could all be really overpowering . . . and that’s I went conservative and maybe why I think my cutlets were just average. I will say that leftovers were more tasty the next day. I’d make it again but I’d go heavier on the herbs/spices. I would make this again.
I also used panko and added a little parm. The chicken was very tender and moist. It’s a keeper.
Delicious. I would definitely cook this again. I added about 1/2cup parmesan cheese to herbs and bread crumbs. The flavors of the herbs is devine. Thank you Rachael, you’re the best….
Dinah C
Dinah C
Excellent!!! Will definitely make this again!!
I’ve added 1/2 cup of fresh grated parmesan and also substituted panko bread crumbs for the regular bread crumbs. My family loves it!
Yummo! and super easy to make.
Really good chicken! I had one burned cutlet with olive oil, so I switched to corn oil and the rest came out perfectly. (My husband ate the burned one later and said it was still really good, so maybe it was only dark brown instead of burned!
Our guests gave this rave reviews too, so I will definitely make it again.
Our guests gave this rave reviews too, so I will definitely make it again.
The chicken had such an amazing crust and herb flavor!